One of the first recipes Chef Megan Laqua (Baking Apprentice 2023) tried when she bought the textbook used in her program was for cheesecake – and it was an instant favourite. “It was simple, surprisingly forgiving and an absolute blank slate of a recipe,” she recalls. “It tastes delicious on its own, but with an idea and a little bravery, you can turn it into something great.”
Laqua modified that recipe for Thanksgiving by adding pumpkin puree and spices, and it turned out so well she tired it again at Christmas. She chose this recipe for readers of Wider Horizons hoping they will take her adaptation and “go on to find a way to make it their own as well.”
Having people ask for a recipe is one of the most satisfying parts of baking for Laqua. “I believe that food is made to be shared, and so are the recipes,” says Laqua, who has been manager of Safeway West Lethbridge bakery since April. “I find joy in the creating of the item, not just in its consumption.”
Ingredients
2 cup ................................................graham cracker crumbs
¼ cup ........................................................................butter
3 ¼ cup ...........................................................cream cheese
1 1/3 cup ......................................................................sugar
2 tbsp ....................................................................cornstarch
1 tsp each .......................................... lemon zest, vanilla, salt
3 ....................................................................................eggs
4 .............................................................................egg yolks
1/3 cup ..........................................................whipping cream
2.5 tbsp ...........................................................................milk
2 tsp .....................................................................lemon juice
2/3 cup ............................................................pumpkin puree
1 tbsp ......................................................................cinnamon
1 ½ tsp each....................................................ginger, nutmeg
½ tsp ............................................................................cloves
Method
PREP
1. Remove ingredients from refrigerator an hour before starting.
2. If using an 8-inch springform pan, line the bottom of the pan with parchment paper. Alternatively, use parchment paper to line the bottom of a cake pan with a circle and the sides with a strip.
FOR THE BASE
3. Preheat oven to 400°F. Melt butter in the microwave 30 seconds at a time. Mix with graham cracker crumbs. Press mixture into pan using the bottom of a glass or fingers. Bake 7 to 10 minutes. Let cool.
FOR THE FILLING
4. Use paddle attachment of mixer to blend cream cheese at low speed until smooth. Add sugar, corn starch, lemon zest, vanilla and salt. Blend until smooth. Do not whip.
5. Add eggs and egg yolks one at a time. Scrape down sides of bowl between each addition.
6. Add cream, milk and lemon juice. Scrape down the paddle and sides of bowl to ensure there are no lumps.
7. Add pumpkin puree. Stir in spices by hand with a spatula. Pour filling mixture over cooled crust.
TO BAKE
8. Without water bath: Bake at 400°F for 10 minutes; then lower heat to 225°F and bake for 60 to 90 minutes until mixture is set.
9. With a water bath: Place the filled pan inside a larger pan and fill outer pan with water. Bake at 350°F until set, about 60 to 90 minutes.
10. Cake is done when a knife inserted at a shallow angle near the centre comes out clean.
11. Cool to room temperature before refrigerating to set completely. Chill cake well before removing from pan. For a springform pan, run a knife around the edge before popping the spring. For a cake pan, flip the whole pan over onto your hand or a plate, and lift the pan away.
12. Enjoy!
To enjoy the creations of Lethbridge Polytechnic chefs, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
